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STRAWBERRY-GINGER BARS
»54 donn cookies I cups siflsd snrichsd
self-rising flour*
/a cup molted shortening
or oil
Za cup llcht molasoos 1 tesspoon cinnamon 1 teaspoon ground ginger 1 egg, boston
% cup strawberry prsosrvos 81ft together flour, cinnamon sad ginger into mixing bowl. Bledd together egg, shortening or oil and molasses. Add liquid all at once to flour mixture and blond. Knead dough gently In bowl until smooth; divide In half. Roll out half on ungreaaed baking sheet to II x 14-Inch rectangle. Spread preserves evenly over dough. Roll out remaining dough on wax paper to II x 14-lnch rectangle. Invert dough ever preserves and remove paper. Bake In preheated 160* oven 10 to II minutes, or until lightly browned around edges. Immediately cut Into I-lnch squares and remove from baking sheet to wire tick. *If yen don't sift and In the absence of ether directions, spoon flour directly from container Into a one-cup dry measure, level off. than remove two level tablespoonfuls, according to U6DA recommendations.
Triplet! Miffing Company
Cobmr. VMbb
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